QuickBreadRecipes
DANISHPASTRIES
Water 1/2 CLp
MIk 3/_ CUp
Egg yolks
(reserve widen for glaze} 2
Butter 2/3 cup, cool and cut into pieces
Sugar 1/4 cup
Salt 1 teaspoon
Bread flour 4 cu_s
RED STAR®
Active Dry Yeast 1 tablespoon
or
RED STARG
QUiCKRiSE MYeast 2 teaspoons
ol
Bread Machine Yeast 2 toaspoo _s
Use the Dough cycle.
After the second kneading remove dough from par"and place in a greased 3-quart bowl
Tightly cover with olastic wran Refrigerate 8 to 74 hours
Removefrom refrigerator, puncn out gas and place dough onalightiyflouredworksnrface Donghshouldbofrn if sticky dust with
four
Cut dough into 24equalportions. Roll each piece into a16 rope, Loosely coil eacl rope onabargegtoased bakggsheet tucking ends
under Cover withacleanclofh P!acein warm. drafbhee spot to rise unt! ndertation remains after touch ng side of pasty
Wt!l knuckles of one l_and,oress down on the center of each pastry to form an indentation, leaving ony a farrow riP3around edge of
eacl pastry. Glazerims with reserved, slightly beatenegg white Put one tablespoon fruit filing, an or oreserves into each indentation
Bake pastries in 350-+ preheated oven for 15 to 20 minutes mtil golden brown. Yeld: 24 pastries
BREADSTICKS
Water _ cup
OI 2 tablespoons
Sugar 1 tablespoon
Salt 1 teaspoon
Bread Flour 3 cups
RED STAR®
Active Dry Yeast 2 1/4 teaspoons
or
RED STAR,1g
QUICKRISET,_Yeast 1 1/2 teaspoons
or
Bread Machine Yeast _ !/2 teaspools
Use Dough cycle
Hand Shaping:
• Place doogh on lightly floured surlace. Let dough rest for 5 minutes.
• With a lightly floured roiling ph:,, roll dough into a 1/4-inch thick rectangle.
Square off edges,
,, OptionalToppings: Brushthe surfacewith egg wash. Sprinkle lightly with prated
Parmesan or cheddaror desiredseed, herbsor spices.
• Cul into 8-inch long by 1/4-inch wide strips. Carefully place on a lightly greased baking
sheet, allowing 1/2-inch between each breadstiuk.
• Bake in 375 preheated oven for 15 to 20 minutes, or until golden brown
32
To Next Page
